Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.
Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.
nutrition information (per serving):
Calories (kcal): 490; Fat (kcal): 17; Fat Calories (g): 150; Saturated Fat (g): 4.5; Protein (g): 30; Monounsaturated Fat (g): 5; Carbohydrates (g): 55; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1280; Cholesterol (mg): 115; Fiber (g): 5; photo: Scott Phillips
From Fine Cooking 97, pp. 91
December 31, 2008
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 177.5mg||6 %|
|Potassium 57.6mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 0.9g||1 %|
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Calories per serving: 5
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